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A traditional Chinese New Year dessert flavored with almond extract and Chinese brown sugar.
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This recipe is more of a Chinese-American invention than an authentic Mongolian classic. Nonetheless, it's a fantastic example of America's love of Chinese food.
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This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
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a prefect late winter soup that is super high in antioxidants and taste amazing especially leftover. I made this soup when I had H1N1 last winter it may not have...
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Grilled lamb burgers with homemade tzatziki cucumber sauce! Top with feta, sliced tomato, lettuce, and red onion. Easy summer cook-out recipe.
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Get Spanish Omelet with Romesco Sauce Recipe from Food Network
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A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.
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Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
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This cherry pudding is a classic summer offering in England.
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Get Whole Dungeness Wok Fried Crab Recipe from Food Network
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Get Petite Filet with Gorgonzola and Porcini Mushroom Sauce Recipe from Food Network
cooking.nytimes.com
The beauty of this dish is that the clams can be steamed in the time it takes to cook the pasta, so the whole affair can be put together quite rapidly High heat and a covered pot will have the shells open in minutes.